The Indian restaurant adds spice to the suburbs.

By Mark Nardone // PHOTO BY RON DUBICK

After 26 years as a chef in Philadelphia-area restaurants, Zail Singh Shergill has learned a thing or two. One is how to blend fresh spices perfectly for Indian food, which is what makes his unique. Find out for yourself at Shere-E-Punjab restaurant in the Concordville Towne Center, the newest of the three popular Shere-E-Punjabs in southeast Pennsylvania. Owner Pushpinder Singh (Shergill’s son) reports that 60 percent of the customers make the drive from Delaware for classic food, much of it made with organic or natural ingredients and with less fat than most Indian fare. “My father’s food is very different,” Singh says—not that you’ll find anything totally off the wall, just traditional dishes done very well (the lamb korma is sublime) by a member of the family. “We like to be in the restaurants all the time,” Singh says. Coming soon: lunch buffets. (301 Byers Drive, Glen Mills,484-841-6345, shereepunjab.com)